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That is definitely a great idea and I appreciate the support. The problem is im still searching the curage to start speaking on my videos but once I pass that barrier i will definitely do so 🙏

@ You’re doing a great job already, and I truly see so much potential in your videos! Only about 10% of the world speaks English, so once you’re ready to start speaking on your videos, translating them into other languages could really help you connect with a global audience. Take your time, and when you’re ready, I’d love to help you expand your reach!

Dji osmo action 3 and a chest mount

Appreciate it 🙏👌

Wasabi mayo, ponzu mayo, teriyaki sauce, spicy chilly garlic sauce and that’s about it.

Appreciate it very very much, greetings from Romania brother!

Love to hear it, appreciate your support 🙏🙏

27cm carbon steel yanahiba from yosihiro cutlery

Im using half nori sheets, sometimes i can barley close them as they are

1 roll is 110-120g of rice

Colored soy sheets 👌

@@Roll_Masters смотрю Вас с России У Вас классная техника! Но роллы маленькие ! У нас покрупней делают!

Соевый лист...разных цветов..называется Maminori

Маменори, соевая бумага. Подходит для сладких роллов

Hello, im glad you like it and find it useful. We went trough a lot of different brands and all of them did their job. Try gold and see how you like it, then buy silver and see if you feel the difference. Some are more crunchy some are thicker some are thinner but the difference is really really small. Don’t think to much, just do it 😉

@Roll_Masters I completely understand! I appreciate the quick response, I am a little curious about all the sauce bottles you have in that lineup. I've acquired Eel sauce, Yum yum, Teriyaki, and a spicy mustard sauce. All store bought so i assume their not as good as what you use at work. I'm curious if there are any others you'd recommend I look into. I'm unsure if you prep and make all the sauces but I think that could be a cool video to see. I really appreciated the cucumber prep video you did recently, definitely impressive and informative!

@Roll_Masters I just ordered some Choi's Gold Nori half sheets, unsure if you've tried them but they seem popular on Amazon.

Awesome man, I don’t think it’s possible to freeze sushi rolls, any kind of moisture would ruin the rice and ingredients inside. Well, I have a super sharp knife and also you need to make sure that the rice is holding together and not falling apart. This depends on your vinegar mixture and also rice cooking time.

Thank you very much, I am from Croatia but I have a delivery place in Romania 🇷🇴

nevermind I spoke early, I'm actually surprised u wash ur hand w gloves on

Well if i don’t wear gloves I would have my comment section filled with health experts telling me how I am killing people with my BACTERIA! Somehow I like wearing gloves since rice tends to stick less on them then on my hands.

Thank you 🙏

I really like your videos, congratulations on the great work, what's your Instagram?

Love to hear it 😉

I appreciate the comment and love the support. I will asume that you cook rice with 1:1 rice to water ratio so that means you use 500g of raw rice to get 1kg right? I did all my calculations in raw rice. For 100g of raw rice: 24ml sushi vinegar 14.4g of sugar 4.8g of salt You can use this as base and just time it by the amount of rice you cooked (don’t forget it’s raw rice) So in your case it would be 120ml vinegar 72g sugar 24g salt

And also it’s very important to cook the rice properly as not all rice will cook the same, you need to adjust the water or cooking time to come out fluffy and not overcooked. Don’t be afraid to put 1-200ml less water if the rice is to soft. Maybe block the cook/warm button on the rice cooker with a piece of plastic or cardboard so you get the same cooking time every time. For example i used to force cook mu rice 35min and keep warm for 15 but we changed the rice brand and now i cook it for 27min and keep warm for 10 as it’s enough for that brand of rice. Block the rice cooker button by pushing something in between when you push the button to cook and don’t let it rice by itself, use timers and to it manually. Play around and im sure you will get it better than mine 😉😉😉

@@Roll_Masters I am very grateful to you for your advice. I will definitely try to figure this out. Waiting for new videos with impatience, Chef 🤘💪

Those are edible soy sheets. They come in a lot of colours and are basically tasteless 😉

@@Roll_Masters Thanks! So they just make it look fancier

Exactly, cool way to make vegan rolls stand out since they are usually the most difficult to make interesting.

Appreciate it 👌

Appreciate it!

We are in Romania, I appreciate the support and I’m glad you like it!

Dji osmo action 3 👌

It’s shredded surimi sticks with mayo, we do it this way because it’s easier to put in bags and then in rolls

​@@Roll_Masters You talk about this? 1:30

Ouuu i see, that’s red bell pepper

​@@Roll_Masters Well, as long as it's not a carrot, I'm fine with that.

Need help?

Can we talk privet?

​@@Roll_Masters yes man

27 carbon yanagiba from yoshihiro cutlery

Appreciate you 🫶

Wish you the best of luck, feel free to ask if you have any questions 👌😉